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Sweet and Sour Balsamic Fig Chicken Breast
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Sweet and Sour Balsamic Fig Chicken Breast
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Ingredients
- 6 chicken breasts, pounded
- 3 sprigs rosemary, needles removed from vine and chopped
- 2 shallots, minced
- 4 tablespoons fig preserve (or apricot, hot pepper jelly, etc)
- 1/3 cup balsamic vinegar (good quality)
- 2/3 cups chicken stock
- 1-2 tablespoon butter
- 2 tablespoons olive oil
- salt and pepper
Directions
| Heat skillet to medium heat. Season chicken with salt and pepper. | |
| Coat pan with 2 tablespoons olive oil, cook chicken about 4 minutes on each side until juices run clear.When fully cooked, remove chicken from pan, and rest on a plate covered in foil. | |
| In the same pan on medium heat, saute the chopped shallots and rosemary in the pan for about 2-3 minutes. Then add the fig preserve, balsamic vinegar and mix together. Lower the heat and allow to cook for 1-2 minutes to allow it to thicken. | |
| Add the chicken stock and mix. Cook for an additional few minutes. Add 1-2 tablespoons of butter and stir together to combine. Salt and pepper as needed. |